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选用在谷蛋白 Glu- 1和 Glu- 3的 5个位点 (除 Glu- A1位点外 )上均带有不同等位基因的小麦品种 Suneca和 Cook的杂交 F4 代群体中谷蛋白各亚基位点均为纯合基因的 60个系 ,测定基因型不同的系间谷蛋白聚合体粒度分布和面粉揉面特性的变异 ,研究小麦谷蛋白聚合体粒度分布与面粉揉面特性的关系。结果表明 ,不同的谷蛋白基因型 ,其谷蛋白聚合体粒度大小相对分布 (即 U PP% )和面团形成时间 (即揉面曲线图峰值的和面时间 ,PTM)均有显著差异。面粉的揉面曲线形状与其 U PP%值密切相关 ,U PP%与 PTM呈极显著正相关 ,与揉面曲线图峰高 ( PHM)呈显著负相关 ;与面粉蛋白质含量 ( FP% )相比 ,U PP%对 PTM和 PHM的影响更大些 ,可作为育种早代品质性状选择的一个指标
The glutelin subunits of the hybrid F4 population of Suneca and Cook wheat cultivars with different alleles at five loci (except for the Glu-A1 locus) of glutelin Glu-1 and Glu-3 60 lines of homozygous genes were used to determine the variation of grain size distribution and flour kneading properties between different genotypes of glume aggregates and to study the relationship between grain size distribution of wheat gluten aggregates and flour kneading properties. The results showed that there were significant differences in the distribution of different glutenin genotypes, the particle size distribution (ie, U PP%) and the dough forming time (ie, the peak surface time and the PTM of the dough curve). The shape of the flour kneading curve is closely related to its U PP% value. U PP% has a significant positive correlation with PTM and a negative correlation with the peak height (PHM) of the kneading flour curve. Compared with the flour protein content (FP%) , U PP% has a greater impact on PTM and PHM, which can be used as an indicator of the selection of quality traits in early breeding of breeding